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–+ servings
Cucumber Corn Salad

Crisp Cucumber Corn Salad for a Refreshing Summer Treat

This Cucumber Corn Salad is a refreshing mix of sweet corn and crunchy cucumbers, perfect for summer gatherings.
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Prep Time 15 minutes
Resting Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 cups Sweet Corn Fresh corn cooked off the cob for best flavor.
  • 1 large Cucumber Leave skin on if using English cucumber.
  • 1/4 cup Cilantro Finely chopped; can substitute with parsley.
For the Dressing
  • 3 tablespoons Fresh Lime Juice Can substitute with lemon juice.
  • 1/2 teaspoon Salt Add just before serving to retain freshness.
  • 1/4 teaspoon Pepper Freshly cracked is recommended.

Equipment

  • cutting board
  • knife
  • mixing bowl
  • pot

Method
 

Step-by-Step Instructions for Cucumber Corn Salad
  1. Prepare the corn by boiling fresh corn for 5-7 minutes until tender. Cool and cut kernels off, or thaw and drain frozen corn.
  2. Chop cucumbers into bite-sized cubes and finely chop cilantro. Set aside.
  3. In a large bowl, combine corn, cucumbers, and cilantro. Gently stir to mix.
  4. Drizzle fresh lime juice over the mixture and season with salt and pepper. Adjust to taste.
  5. Toss the salad gently and serve immediately or chill for 15-30 minutes.

Nutrition

Serving: 1servingCalories: 120kcalCarbohydrates: 20gProtein: 3gFat: 2gSodium: 150mgPotassium: 300mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 15mgCalcium: 30mgIron: 0.5mg

Notes

Best served chilled. Store in an airtight container in the fridge for up to 48 hours. Avoid adding salt until just before serving to keep the salad crisp.

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